The dinner party has changed

In years past, potlucks seemed to be the only way to get friends together for food and drink without spending an arm and a leg. The other option? Host a party yourself, and foot the bill.

These days, though, both of those just don't fly. The ways of entertaining are changing.

Sheridan, an interior designer from Forest Park and an avid home cook, has switched her entertaining style from hosting whole parties herself to inviting friends, families and colleagues to come over, bring ingredients with them, and cook and eat together as a team.

"Instead of one person saddled with the whole expense of shopping for and making a whole dinner, you're essentially splitting the costs between everyone," she said.

In a time in which Americans have become more food-sophisticated, but also more cost-conscious thanks to an economic downturn, people seem to be going back to the home to reunite with their friends through cooking together and eating.

A report recently released by the Chicago-based research firm, Technomic, revealed that more than a third of consumers polled said they are entertaining at home more often than a year ago.

That number could jump to 40 percent by next year, according to the report.

Even the Internet has been a vehicle for new ways of home entertaining. On meetup.com, members can arrange to get together and cook dinner as a group or for each other, swap meals for the week, reuse leftovers, and otherwise share their foodie passions while creating friendships.

For the past several months, Sheridan has opened up her home in this way, reducing some of the financial burden and stress. Her friends are happy to help. During one recent party, guest Lisa Wilkinson, a graphic designer, said she welcomed the change from dining out.

"It's too expensive to always go out to restaurants these days," she said. "Coming together to cook and share ideas and talk, this is great."

Soon Barb and Brad Rosso arrived with a pan of fennel, artichokes, asparagus and Spanish green olives they'll roast in Sheridan's oven along with an apricot-glazed, chocolate cheesecake to end the meal. Wilkinson's husband, David Kay, and Bob Sheridan are responsible for the wine and cleanup. "I'm a wino, as they say," Sheridan said. During cooking, he pours glasses of Champagne to sip alongside a bowl of toasted pecans with rosemary and red pepper.

For the salad, sliced heirloom tomatoes, arugula and Buffalo mozzarella get tossed in balsamic vinaigrette as a precursor to the herb-breaded, baked chicken thighs with a creamy vodka sauce Sheridan has made for the main course.

"I wanted everything to be simple," Sheridan said. "I purposely didn't buy anything or cook anything that would be costly because that would negate the whole idea of getting together and saving some money. There's something so earthy about cooking with other people in your home. I think people are going to do more of this."

Christine Cikowski agrees. As chef and co-founder of Sunday Dinner, an "underground" dinner club that meets once a month or more at different homes across the city, she has seen her business blossom, especially in the last year.

"I think people just really want to connect with other people now, and the best way to do that is through food," she said. Cikowski and her business partner, Josh Kulp, host several parties a month through Sunday Dinner and as personal chefs and caterers.

"When we started to develop Sunday Dinner, we wanted to break down some catering barriers and go into people's homes to provide the same service, so it was more comfortable for everyone," she said. "It's really taken off."

As the name suggests, Sunday Dinner, points to a sense of rekindling that typical family meal, even though the dinner club doesn't necessarily just take place Sundays.

Guests who attend pay a flat cost, not including the beer, wine or other drink they want to have with the dinner. Diners are also supporting local farmers and producers, something Cikowski and her team take seriously.

"Our style is very seasonal, rustic cooking, and we are almost completely local when it comes to the produce, meats and other foods we use," she said. "It's nice because not everyone has the time to get to the farmers market, but they still want to eat local foods and be with friends at the same time."

Jill Houk, co-owner of Centered Chef Food Studios, a personal chef, catering and consulting company, and an adjunct catering instructor at Kendall College, has also seen a shift in catering as a result of these economic changes.